Crockpot Beef Enchiladas

Cinco de Mayo is fast approaching, and I wanted to share a delicious and easy entree for your celebration. The holiday falls on the weekend, giving us plenty of time to prepare a feast and recover from indulging in yummy margaritas. Win-win!

These enchiladas literally take two minutes to make. Throw in the roast, add some spices, turn on the slower cooker and walk away. I can totally do that!

And, oh my. Did it ever smell heavenly. I didn’t get the beef started as early as I should have, so by the time it was ready, I was too impatient to make the enchiladas. Plus, I needed to eat ASAP since I was dangerously close to falling into dopey territory due to low blood sugar. (This is often followed by super cranky territory—obviously, it’s critical that I am always happily fed.)

So instead I whipped up a quick quesadilla with the perfectly seasoned beef and some shredded mexican cheese. Crisis adverted. I happily made the enchiladas the next night, and they were muy delicious!

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By day, Tanya helps her clients create meaningful connections with their target audience through her modern and elegant website designs. Utilizing her passion for the written word, she crafts entertaining and informative articles on finance, food and health and beauty as a freelance writer. By night, she is a blogger, consumer of too much TV and an overindulgent Cat Mama to Max. To be fair, she spoils Max 24/7.

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Once Upon a Time ...
A girl adopted a feline (or vice versa), and they soon discovered their shared love of food and fun made them the purrfect duo. Tanya loves Max and flip-flops. Max loves his Mama and birdies. He not so secretly hopes to have his very own pet birdie named Yum Yum some day. Mama not so secretly hopes that day never happens.